Barley, Potato, and Bacon Soup

I can provide you with the recipe for a delicious barley soup with potatoes and bacon. It’s a warm and comforting dish, perfect for cold days. Here’s how to prepare it.

Ingredients

• 150 g of pearl barley
• 200 g of smoked bacon, cut into cubes
• 2 medium potatoes, peeled and cut into cubes
• 1 medium onion, chopped
• 1 carrot, peeled and cut into cubes
• 1 stalk of celery, cut into cubes
• 1 liter of vegetable or meat broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Chopped chives or parsley for garnish (optional)

Preparation

1. Start by rinsing the barley under running water and then let it soak for about an hour. This will help reduce cooking time and make it more digestible.

2. In the meantime, heat the extra virgin olive oil in a large pot over medium heat. Add the bacon and let it cook until it becomes crispy.

3. Remove the bacon from the pot and set it aside. In the same oil, sauté the chopped onion until it becomes translucent. Then add the carrots and celery and cook for another 5 minutes.

4. Add the potatoes, well-drained barley, and hot broth. Bring to a boil and then lower the flame to let it simmer for about 30 minutes, or until the barley and potatoes are soft.

5. A couple of minutes before turning off the heat, put the bacon back into the pot and stir well. Taste and adjust the seasoning with salt and pepper.

6. Serve the soup hot, garnished with crispy bacon and, if desired, some grated Parmesan cheese and chopped fresh chives or parsley.

Curiosity

Barley soup is a classic in mountain and alpine cuisine, where barley is also grown at high altitudes and provides a great energy supply. The smoked bacon enriches the dish with an intense flavor, making it more substantial.